Transcript La base Universalis

Presentation processing lines 04/06/2009
Process line of yogurt
in France
BOEPPLER Pierre
Erasmus 2008/2009
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French situation in production of yogurt
• In France the yogurt prduction is the number
one on the milk product market with more than
1 million tonnes producted by year
• Danone the biggest group of production
yogurt in France
• There is important others group like Lactalis,
Andros…
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Production line for set yogurt
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• To get the milk from the cow
• Standardisation: allows to make consistent the composition of milk coming
from various farms
•Then the milk is going to a tank (a skimer) for adjusting the level of fat
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Degassing:
The aim of degassing is to take
off the bad smell of the milk
After that there is a
homogenization and pre
pasteurization, that the goal is
to kill bacteria.
Pre pasteurization is done in
few secondes at 75°C. And after
is cooled at 5°C
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Adjust milk composition and blend
ingredients
homogenize
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Pasteurize milk
The aim is to kill pathogenic bacteria in
heating at 72°C, and cooling again
Bacterial fermentation
During the fermentation, the production of lactic
acid by the bacteria modify the structure of
proteins in the milk
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The lactobacillus
bulgaricus bring acidity
to the milk
The streptococcus
thermophilus develop
aroma
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Packaging
The yogurt is pumped from the fermentatio vat and packaged
as desired
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Incubation
The yogurt is putting in a
steam room, at 42-45°C
during 3 hours until having
an acidity around 70°D
Storage in an cold room
The quick cooling keeps
the acidity
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Thanks for your attention
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